Raw Beetroot Carrot Slaw
This vibrant Raw Beetroot Carrot Slaw is a crunchy, nutritious dish that combines the earthiness of beetroots with the sweetness of carrots. Tossed in a zesty dressing, it's perfect as a side dish or a refreshing salad for any meal.
Equipment
- 1 grater or food processor
- 1 large mixing bowl
- 1 whisk or fork
- 1 serving dish
Ingredients
- 300 grams beetroots 2 medium beetroots
- 250 grams carrots 2 large carrots
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup Optional for sweetness
- to taste salt
- to taste pepper
- 2 tablespoons chopped fresh parsley Optional for garnish
- 1 tablespoon lemon juice Optional for added flavor
Instructions
- Begin by washing the beetroots and carrots thoroughly under running water. Peel them using a vegetable peeler.
- Grate the beetroots and carrots using a grater or food processor. Place them in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup (if using), salt, and pepper until well combined.
- Pour the dressing over the grated beetroot and carrot mixture. Toss everything together gently until the slaw is evenly coated with the dressing.
- If desired, add chopped fresh parsley and lemon juice for added flavor. Toss again to combine.
- Transfer the slaw to a serving dish and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
This slaw can be made ahead of time and stored in the refrigerator for 1-2 days.
You can add other ingredients like nuts, seeds, or raisins for extra texture and flavor.
Adjust the sweetness of the dressing according to your taste preference.